Sweet Potato Soup
2 tablespoons olive oil
2 large sweet potatoes (about 1 3/4 lb), peeled and diced
1 small yellow onion, diced
1 teaspoon ground allspice
Salt and black pepper
2 1/2 cups Progress chicken broth (from 32-oz carton)
1 cup heavy whipping cream
In 3-quart or larger pot, heat 2 tablespoons olive oil over medium heat. Add 2 large sweet potatoes (about 1 3/4 lb), peeled and diced; cook 5 minutes. Add 1 small yellow onion, diced, and 1 teaspoon ground allspice; sprinkle with some salt and black pepper. Cook 5 minutes. Add chicken broth; simmer 10 to 15 minutes or until sweet potatoes are tender.
Cool slightly before blending. Transfer soup into blender; add 1 cup heavy whipping cream, and blend until smooth. Season with salt and pepper to taste. Garnish with a dollop of sour cream or sprinkle of allspice, if desired.